Chicken Casserole

From Elinor Drake

2 – 4 cups chicken breasts cooked and cut into bite-sized pieces

8 ounces mild or medium cheddar cheese, grated

¼ medium onion chopped

1 can cream of mushroom soup

1 can of cream of chicken soup

1 small jar of pimento chopped

2 cups milk

7 ounces of uncooked elbow macaroni

Buttered bread crumbs ( )

Mix all together in a 9x13 pan, except for buttered bread crumbs, and leave in the refrigerator overnight so the liquid soaks in. When ready to cook, sprinkle with buttered bread crumbs, bake at 350 for 1 hour.